Gilaburu (Viburnum opulus L.) meyvesi: Önemi, bileşimi ve gıda endüstrisinde kullanım potansiyeli

Öz

Gilaburu, Adoxaceae ailesine ait bir çalı bitkisi olan Viburnum opulus L.'nin meyvelerine verilen isimdir. Bu meyveler parlak kırmızı renkte olup buruk bir tada sahiptir. Gilaburu meyveleri, yaprakları ve kabuğu çeşitli tıbbi amaçlarla kullanılmaktadır. Aynı zamanda hava ve toprak kirliliğinin önlenmesinde güçlü potansiyele sahip bir bitkidir. Gilaburu zengin fenolik, organik asit, mineral bileşimi sayesinde, üst solonum yolu hastalıkları, sindirim sorunları, diyabet, kalp hastalığı, yüksek tansiyon, kanser, kardiyovasküler hastalıklar ve cilt hastalıkları gibi sorunların tedavisinde kullanılabilmektedir. Gilaburu meyvesi doğrudan tüketildiğinde hoş olmayan bir acı tada sahiptir. Bunun nedeni, saponin, glikozitler ve vinburnin adı verilen hafif toksik bileşikler içermesidir. Bu nedenle, genellikle reçel, marmelat veya fermente içecek olarak tüketilmektedir. Sonuç olarak gilaburu yapısında barındırdığı çeşitli antimikrobiyal özellikteki biyoaktif bileşenler ve mikroorganizmaların sentetik antimikrobiyallere karşı dirençli olması sebebi ile patojenler karşı sentetik antimikrobiyallere alternatif olabilecek kıymetli bir meyvedir. Ayrıca yüksek fenolik içeriği sayesinde fonksiyonel gıda bileşeni ve renk maddesi olarak yeni ürünlerin geliştirilmesinde kullanılabilir. Bu çalışma pek çok yararı bulunan bu bitkinin tarımının yapılmasını teşvik ederek hem iş gücü hem ülke ekonomisi hem de çağımızın gerektirdiği katma değerli ürünlerin geliştirilmesine ışık tutacaktır.

Anahtar Kelimeler

• Gilaburu
• Antioksidan
• Antimikrobiyel özellik
• Fenolik bileşen

Gilaburu (Viburnum opulus L.) fruit: Significance, composition, and potential use in the food industry

Abstract

Gilaburu is the name given to the fruits of Viburnum opulus L., which is a shrub plant belonging to the Adoxaceae family. These fruits are bright red in color and have a sour taste. The fruits, leaves, and shells of Gilaburu are used for various medicinal purposes. It is also a plant with strong potential in preventing air and soil pollution. Gilaburu, thanks to its abundant phenolic compounds, organic acids, and minerals, can be utilized in the treatment of conditions such as respiratory tract diseases, digestive issues, diabetes, heart disease, high blood pressure, cancer, cardiovascular diseases and skin ailments. When consumed directly, Gilaburu fruit has an unpleasant bitter taste. This bitterness is attributed to the presence of mild toxic compounds such as saponin, glycosides, and viburnum. For this reason, it is often consumed as jam, marmalade or fermented drink. Consequently, Gilaburu is a valuable fruit that can serve as a natural alternative to synthetic antimicrobials for controlling pathogens, due to its diverse bioactive components possessing antimicrobial properties and the resistance of microorganisms to synthetic antimicrobials. Additionally, thanks to its high phenolic content, it can be used in the development of new products as a functional food ingredient and food colorant. This study will shed light on the labor force, the national economy, and the development of value-added products needed in our time, and will encourage the cultivation of this plant, which has many benefits.

Keywords

• Gilaburu
• Antioxidant
• Antimicrobial properties
• Phenolic compound

Kaynakça

1. V. Kraujalyte, E. Leitner, and P. R. Venskutonis, Chemical and sensory characterisation of aroma of Viburnum opulus fruits by solid phase microextraction-gas chromatography–olfactometry. Food Chemistry, 132, 717–723, 2012. https://doi.org/10.1016/j.foodche m.2011.11.007.
2. K. Ozrenk, G. Ilhan, H. I. Sagbas, N. Karatas, S. Ercisli, and A. M. Colak, Characterization of European cranberrybush (Viburnum opulus L.) genetic resources in Turkey. Scientia Horticulturae, 273, 2020. https://doi.org/10.1016/j.scienta.2020.109611.
3. N. Ersoy, S. Ercisli, and M. Gundogdu, Evaluation of European Cranberrybush (Viburnum opulus L.) genotypes for agro-morphological, biochemical and bioactive characteristics in Turkey. Folia Horticulturae, 29, 2, 181-188, 2017. https://doi.org/10.1515/fhort-2017-0017.
4. T. Dursun-Capar, T. Dedebas, H. Yalcin and L. Ekici, Extraction method affects seed oil yield, composition, and antioxidant properties of European cranberrybush (Viburnum opulus). Industrial Crops & Products, 168, 2021. https://doi.org/10.1016/j.indcrop.2021.113632.
5. O. Sevindik, G. Guclu, B. Agirman, S. Selli, P. Kadiroglu, M. Bordiga, E. Capanoglu and H. Kelebek, Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices. Food Chemistry, 378, 2022. https://doi.org/10.1016/j.foodchem.2022.1 32079.
6. M. Mazur, A. M. Salejda, K. M. Pilarska, G. Krasnowska, A. Nawirska-Olszanska, J. Kolniak-Ostek and P. Babelewski, The Influence of Viburnum opulus fruits addition on some quality properties of homogenized meat products. Applied Scince, 11, 2021a. https://doi.org/10.3390/app11073141.
7. E. M. Çanga and F. C. Dudak, Characterization of cellulose acetate/gum arabic fibers loaded with extract of Viburnum opulus L. fruit. LWT - Food Science and Technology, 110, 247–254, 2019. https://doi.org/10.10 16/j.lwt.2019.04.085.
8. S. Kirazli and S. Tunca, NISIN and gilaburu (Viburnum opulus L.) combination is a cost-effective way to control foodborne Staphylococcus aureus. Food Control, 142, 2022. https://doi.org/10.1016/j.foodcont. 2022.109213.

9. M. Polat, K. Mertoğlu and İ. Eskimez, Physico-chemical characteristics of some Gilaburu (Viburnum opulus L.) genotypes. International Journal of Agriculture, Environment and Food Sciences, 5 (1):51-55, 2021. https://doi.org/10.31015/jaefs.2021.1.7.
10. M. Güney and M. A. Gündeşli, The Necessities of Cranberry bush (Viburnum opulus) Evaluation for Horticultural Cultivation. MAS JAPS 7(4): 1033–1041, 2022.
11. A. M. Çolak, K. Mertoğlu, F. Alan, T. Esatbeyoğlu, İ. Bulduk, E. Akbel and İ. Kahramanoğlu, Screening of Naturally Grown European Cranberrybush (Viburnum opulus L.) Genotypes Based on Physico-Chemical Characteristics. Foods, 11, 1614, 2022a. https://doi org /10.3390/foods11111614.
12. M. Düz, S. E. Korcan and G. Uysal-Akkuş, Determination of total phenolic, flavonoid content and antimicrobial properties in different solvent extracts of Viburnum opulus L. (gilaburu) in Afyonkarahisar. Pakistan Journal of Analytical and Environmental Chemistry, 22:2, 388 – 395, 2021. http://dx.doi.org/10 .21743/pjaec/2021.12.17.
13. M. Mazur, J. Szperlik, A. M. Salejda, G. Krasnowska, J. Kolniak-Ostek and P. Babelewski, Description of the guelder rose fruit in terms of chemical composition, antioxidant capacity and phenolic compounds. Applied Science, 11, 2021b. https://doi.org/10.3390/app11199 221.
14. B. Moldovan, L. David, A. Vulcu, L. Olenic, M. Perde-Schrepler, E. Fischer-Fodor, I. Baldea, S. Clichici and G. A. Filip, In vitro and in vivo anti-inflammatory properties of green synthesized silver nanoparticles using Viburnum opulus L. fruits extract. Materials Science and Engineering, 79, 720–727, 2017. https:// doi.org/10.1016/j.msec.2017.05.122.
15. G. Ozkan, A. S. Stübler, K. Aganovic, G. Drager, T. Esatbeyoglu and E. Capanoglu, Retention of polyphenols and vitamin C in cranberrybush puree (Viburnum opulus) by means of non-thermal treatments. Food Chemistry, 360, 2021. https://doi.org/ 10.1016/j.foodchem.2021.129918.
16. A. T. Koparal, In Vitro Evaluation of Gilaburu (Viburnum opulus L.) juice on different cell lines. Anadolu Journal of Educational Sciences International, 9(2), 549-571, 2019. https://doi.org/10.18039/ajesi.57 7253.
17. O. Sagdic, I. Ozturk, N. Yapar and H. Yetim, Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush (Viburnum opulus L.) fruit drink. Food Research International, 64, 537–545, 2014. https://doi.org/10.1016/j.foodres.2014.07.045.
18. P. Kraujalis, V. Kraujaliene, R. Kazernaviciute and P. R. Venskutonis, Supercritical carbon dioxide and pressurized liquid extraction ofvaluable ingredients from Viburnum opulus pomace and berries andevaluation of product characteristics. The Journal of Supercritical Fluids, 122, 99–108, 2017. https://doi.org/10.1016/j.supflu.2016.12.008.
19. B. Erdal, S. Yıkmış, N. Tokatlı-Demirok, E. Bozgeyik and O. Levent, Effects of non-thermal treatment on gilaburu vinegar (Viburnum opulus L.): polyphenols, amino acid, antimicrobial, and anticancer properties. Biology, 11, 926, 2022. https://doi.org/10.3390/biolog y11060926.
20. N. Güleşçi, Viburnum Opulus L. (Adoxaceae) Meyvesinin Antimikrobiyal, Antioksidan ve Kimyasal İçeriği Yönünden Metabolizmaya Etkilerinin Değerlendirilmesi Üzerine Bir Derleme. IGUSABDER, 9: 920-928, 2019.
21. D. Kajszczak, M. Zakłos-Szyda and A. Pods˛edek, Viburnum opulus L.—A Review of Phytochemistry and Biological Efects. Nutrients, 12, 3398, 2020. doi:10.3390/nu12113398.
22. R. Yıldız ve H. Ekici, Gilaburu (Viburnum opulus L.)’nun farmakolojik açıdan değerlendirilmesi. Bulletin of Veterinary Pharmacology and Toxicology Association, ISSN: 1309-4769, 10(1): 16-23, 2019.
23. D. Polka, A. Podsedek and M. Koziolkiewicz, Comparison of chemical composition and antioxidant capacity of fruit, flower and bark of Viburnum opulus. Plant Foods for Human Nutrition, 74:436–442, 2019. https://doi.org/10.1007/s11130-019-00759-1.
24. A. Konarska and M. Domaciuk, Differences in the fruit structure and the location and content of bioactive substances in Viburnum opulus and Viburnum lantana fruits. Protoplasma, 255, 25–41, 2018. https://doi.org /10.1007/s00709-017-1130-z.
25. İ. H. Kalyoncu, N. Ersoy, A. Yalçın-Elidemir and M. E. Karalı, Some physico-chemical characteristics and mineral contents of Gilaburu (Viburnum opulus L.) fruits in Turkey. International Scholarly and Scientific Research & Innovation, 7(6), 424-426, 2013.
26. C. I. Piñón-Balderrama, C. Leyva-Porras, Y. Terán-Figueroa, V. Espinosa-Solís, C. Álvarez-Salas and M. Z. Saavedra-Leos, Encapsulation of active ingredients in food industry by spray-drying and nano spray-drying technologies. Processes, 8, 889, 2020. https://doi.org/ 10.3390/pr8080889.
27. A. Aktaş-Karaçelik, M. Küçük, Z. İskefiyeli, S. Aydemir, S. D. Smet, B. Miserez and P. Sandra, Antioxidant components of Viburnum opulus L. determined by on-line HPLC–UV–ABTS radical scavenging and LC–UV–ESI-MS methods. Food Chemistry, 175, 106–114, 2015. https://doi.org/10.10 16/j.foodchem.2014.11.085.
28. B. Moldovan, O. Ghic, L. David and C. Chisbora, The influence of storage on the total phenols content and antioxidant activity of the cranberrybush (Viburnum opulus L.) fruits extract. Revista De Chimie, 63, 5, 463-464, 2012a.
29. L. Dienaitė, M. Pukalskienė, C. V. Pereira, A. A. Matias and P. R. Venskutonis, Valorization of European cranberry bush (Viburnum opulus L.) berry pomace extracts isolated with pressurized ethanol and water by assessing their phytochemical composition, antioxidant, and antiproliferative activities. Foods, 9, 2020. https://doi.org/10.3390/foods9101413.
30. Y. S. Velioglu, L. Ekici and E. S. Poyrazoglu, Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice. International Journal of Food Science and Technology, 41, 1011–1015, 2006. https://doi.org/10.1111/j.1365-2621.2006.01142.x.
31. S. Golawska, I. Lukasik, A. A. Chojnacki and G. Chrzanowski, Flavonoids and phenolic acids content in cultivation and wild collection of European cranberry bush Viburnum opulus L. Molecules, 28, 2023. https://doi.org/10.3390/molecules28052285.
32. K. Özrenk, M. Gündoğdu, N. Keskin and T. Kaya, Some physical and chemical characteristics of gilaburu (Viburnum opulus L.) fruits in Erzincan region. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 1: 9-14, 2011.
33. A. M. Çolak, F. Alan, K. Mertoğlu and İ. Bulduk, Morphological, biochemical, and bioactive characterization of naturally grown European cranberrybush genotypes. Turkish Journal of Agriculture and Forestry, 46(2), 2022b. https://doi.org/10.55730/ 1300-011X.2971.
34. L. Cesoniene, R. Daubaras, P. Viskelis and A. Sarkinas, Determination of the Total phenolic and anthocyanin contents and antimicrobial activity of Viburnum opulus fruit juice. Plant Foods for Human Nutrition, 67, 256–261, 2012. https://doi.org/10.1007/s11130-012-0303-3.
35. E. Yurteri, H. Küplemez, A. K. Bahram, A. Özcan-Aykutlu and F. Seyis, Phenolic content and antioxidant activity in different plant parts of Viburnum opulus at different altitudes. In: New Development on Medicinal and Aromatic Plants, Iksad Publications, 265-285, 2021.
36. J. Shi, H. Nawaz, J. Pohorly, G. Mittal, Y. Kakuda and Y. Jiang, Extraction of polyphenolics from plant material for functional foods. Food Reviews International, 21:1, 139-166, 2005. https://doi.org/10.1 081/FRI-200040606.
37. M. L. Altun, G. Saltan-Çıtoğlu, B. Sever-Yılmaz and T. Çoban, Antioxidant properties of Viburnum opulus and Viburnum lantana growing in Turkey. International Journal of Food Sciences and Nutrition, 59(3), 175-180, 2008. https://doi.org/10.1080/096374807013816 48.
38. O. Rop, V. Reznicek, M. Valsikova, T. Jurikova, J. Mlcek and D. Kramarova, Antioxidant properties of european cranberrybush fruit (Viburnum opulus var. edule). Molecules, 15, 4467-4477, 2010. https://doi.org /10.3390/molecules15064467.
39. M. Cam, Y. Hisil and A. Kuscu, Organic acid, phenolic content, and antioxidant capacity of fruit flesh and seed of Viburnum opulus. Chemistry of Natural Compounds, 43(4), 460-461, 2007. https://doi.org/10 .1007/s10600-007-0161-7.
40. M. Yaman, Determination of genetic diversity in european cranberrybush (Viburnum opulus L.) genotypes based on morphological, phytochemical and ISSR markers. Genetic Resources and Crop Evolution, 69, 1889–1899, 2022. https://doi.org/10.1007/s10722-022-01351-4.
41. V. Kraujalyte, P. R. Venskutonis, A. Pukalskas, L. Cesoniene and R. Daubaras, Antioxidant properties and polyphenolic compositions of fruits from different European cranberrybush (Viburnum opulus L.) genotypes. Food Chemistry, 141, 3695–3702, 2013. https://doi.org/10.1016/j.foodchem.2013.06.054.
42. M. Akbulut, S. Calışır, T. Marakoğlu and H. Çoklar, Chemical and technological properties of European cranberrybush (Viburnum opulus L.) fruits. Asian Journal of Chemistry, 20(3), 1875-1885, 2008.
43. L. Cesoniene, R. Daubaras, V. Kraujalyte, P. R. Venskutonis and A. Sarkinas, Antimicrobial activity of Viburnum opulus fruit juices and extracts. Journal für Verbraucherschutz und Lebensmittelsicherheit, 9, 129–132, 2014. https://doi.org/10.1007/s00003-014-0864-1.
44. B. Şahin, A. S. Bülbül, İ. S. Çelik, N. Kormaz and A. Karadağ, Investigation of biological activities of plant extract and green synthesis silvernanoparticles obtained from Gilaburu (Viburnum opulus L.) fruits. Turkish Journal of Chemistry, 46: 224-235, 2022. https://doi.org/10.3906/kim-2108-48.
45. R. Yu, L. Chen and X. Xin, Comparative assessment of chemical compositions, antioxidant and antimicrobial activity in ten berries grown in China. Flavour and Fragrance Journal, 35:197–208, 2019. https://doi.org /10.1002/ffj.3553.
46. M. Eryılmaz, S. Özbilgin, B. Ergene, B. Sever-Yılmaz, M. L. Altun and G. Saltan, Antimicrobial activity of Turkish Viburnum species. Bangladesh Journal of Botany, 42(2): 355-360, 2013. https://doi.org/10.3329 /bjb.v42i2.18044.
47. A. S. Sönmezdağ, O. Sevindik, H. Kelebek and S. Selli, Aroma compounds of non-alcoholic fermented beverage: Gilaburu juice. The EuroBiotech Journal, 1:3, 226-229, 2017. https://doi.org/10.24190/ISSN25 64-615X/2017/03.05.
48. Y. Ö. Alifakı, Ö. Şakıyan and A. Isci, Investigation of storage stability, baking stability, and characteristics of freeze‑dried cranberrybush (Viburnum opulus L.) fruit microcapsules. Food and Bioprocess Technology, 15:1115–1132, 2022. https://doi.org/10.1007/s11947-022-02805-4.
49. B. Moldovan, L. David, C. Chisbora and C. Cimpoiu, Degradation Kinetics of Anthocyanins from European cranberrybush (Viburnum opulus L.) fruit extracts. Effects of Temperature, pH and Storage Solvent. Molecules, 17, 11655-11666, 2012b. https://doi.org/10 .3390/molecules171011655.
50. A. Altan, S. Kuş and A. Kaya, Rheological behaviour and time dependent characterisation of gilaboru juice (Viburnum opulus L.). Food Science and Technology International, 11(2), 129–137, 2005. https://doi.org/10 .1177/1082013205052763.